Filipa Meleiro Miss Fanática Record Fevereiro 2013

Filipa Meleiro foi eleita Miss Fanática Record de Fevereiro de 2013. Esta portuense tem 24 anos, é benfiquista, gerente de loja e afirma que gostava de conciliar o seu trabalho com a moda. É importante lembrar que esta “menina” já foi capa da Revista J e finalista do concurso Miss Maxmen 2010. Confiram as fotos e o making of!
Gatas QB - Filipa Meleiro Miss Fanática Record Fevereiro 2013

Gatas QB - Filipa Meleiro Miss Fanática Record Fevereiro 2013 Gatas QB - Filipa Meleiro Miss Fanática Record Fevereiro 2013 Gatas QB - Filipa Meleiro Miss Fanática Record Fevereiro 2013 Gatas QB - Filipa Meleiro Miss Fanática Record Fevereiro 2013 Gatas QB - Filipa Meleiro Miss Fanática Record Fevereiro 2013 Gatas QB - Filipa Meleiro Miss Fanática Record Fevereiro 2013 Gatas QB - Filipa Meleiro Miss Fanática Record Fevereiro 2013 Gatas QB - Filipa Meleiro Miss Fanática Record Fevereiro 2013 Gatas QB - Filipa Meleiro Miss Fanática Record Fevereiro 2013 Gatas QB - Filipa Meleiro Miss Fanática Record Fevereiro 2013

Filipa Meleiro Miss Fanática Record Fevereiro 2013 on Sapo Vídeos

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  1. Observations from the picture-Excess water (juice) in the clay potVery liltte oil being used. Suggestions to enhance the quality:1. clean oysters and drain until dry, use a liltte salt and white pepper to marinate the fresh oysters;2. bring water to just about to boil, add a small piece of ginger and green onion, put oysters and cook for a couple of minutes (about way cooked), drain and dry the oysters again.3. coat the oysters with a thin layer of corn starch to absorb the water (actually retain the juice from the oysters)4. heat up a wok of hot oil, put oysters in and run hot oil through for no more than 2 or 3 minutes (depends on the sizes of the oysters) until oysters stiff up and the starch turns light golden brown, 5. At the same time, heat up your clay pot with 1 or 2 tablespoon of hot oil, with 1 teaspoon each of chopped up garlic and shallot, put sliced ginger and chopped onion in, use a pair of chopsticks to stir fry the ingredients for a min., 6. Use a drainer to retrieve the oysters from the hot oil quickly, put oysters into the clay pot and mix them with the ginger and onion, kick up the fire to highest;7. Add a pre-mixed source which include: sugar (to balance the MSG in the oyster source), corn starch, Lee Kam Kee old style oyster source, a dash of dark soy source (for color), water (or broth), Chinese cooking wine. Cover the clay pot for a liltte while until the source gets thickened, stir up the ingredients as needed. 8. Served hot with 2001 Napa Merlot or 1999 Chateau St. Michelle Cabinet Sauvignon. Because of the brown source being used, Chardonnay doesn’t quite match.

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